Waste not: I hope you saved your seeds after carving pumpkins for Halloween (or from making homemade pumpkin puree) so that you can roast them up! Usually I only add a little salt but I decided to add something more, such as the uncreative addition of pumpkin pie spice! Such a non-novel idea isn’t it? Haha but anyway they are good, despite their obviousness.
My favorite part of making roasted pumpkin seeds is running my hands through the seeds while rinsing them. They feel slippery and fun! Makes me want to jump into a pool of them and swim around.. am I alone on this one?
PUMPKIN SPICE ROASTED PUMPKIN SEEDS
Whole, fresh, unshelled pumpkin seeds
Pumpkin pie spice
- Preheat oven to 325 degrees. Rinse pumpkin seeds under cold water and pick out the pulp and strings, then drain. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
- Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
- Sprinkle with pumpkin pie spice and salt and bake until toasted, about 25 minutes, checking and stirring after 10 minutes.
- Let cool and store in an air-tight container.
Source: Adapted from Allrecipes